ABA Initiates Anthocyanin Production in Grape Cell Cultures

SUCROSE NONFERMENTING1-RELATED PROTEIN KINASE2.6, an Ortholog of OPEN STOMATA1, Is a Negative Regulator of Strawberry Fruit Development and Ripening

“…Fleshy fruit ripening is determined both by internal regulators, such as phytohormones and signaling proteins, and external environmental cues (Ulrich, 1958;Giovannoni, 2001;Llop-Tous et al, 2002;Owen et al, 2009;Giribaldi et al, 2010;Hirayama et al, 2010;Koyama et al, 2010;Gagné et al, 2011;Sun et al, 2012;Yang et al, 2012;Seymour et al, 2013). Temperature, photon flux density, and water availability affect both fruit ripening and quality, and temperature is particularly important for controlling the progression of fruit development and ripening during fruit production.…”

The Basic Leucine Zipper Transcription Factor ABSCISIC ACID RESPONSE ELEMENT-BINDING FACTOR2 Is an Important Transcriptional Regulator of Abscisic Acid-Dependent Grape Berry Ripening Processes

“…ABA content of grape berries gradually and strongly increases just before the onset of ripening, called véraison (Coombe and Hale, 1973;Scienza et al, 1978;Davies et al, 1997;Antolín et al, 2003;Deluc et al, 2009). In relation with its accumulation profile, numerous reports suggested that ABA may play a major role in controlling several ripening-associated processes of grape berry, including coloration, sugar accumulation, and softening (Coombe, 1992;Davies et al, 1997;Giovannoni, 2001; Rodrigo et al, 2003;Yu et al, 2006;Wheeler et al, 2009;Gambetta et al, 2010;Giribaldi et al, 2010;Gagné et al, 2011).…”

Impact of marine extracts applications on cv. Syrah grape (Vitis vinifera L.) yield components, harvest juice quality parameters, and nutrient uptake

“…The start of phase III begins when the auxin to ABA balance reaches a certain minimum threshold [39]. This results in an increase in anthocyanin production, causing rapid coloration of berries [43,54].…”

“…Recently, ABA was shown to stimulate anthocyanin synthesis in grape cell cultures [54] and has been shown to increase the concentration of the regulatory gene and enzyme genes that control the anthocyanin biosynthetic pathway [43]. Exogenous ABA applied to Flame Seedless table grapes at veraison increased anthocyanin content by as much as 800% compared to the untreated control [32].…”